The present invention discloses a novel fructophilic lactic acid producing bacteria Bacillus coagulans strain FF-7 (MTCC 25235) and the process of isolation and characterization of the bacteria.

Systems comprising a first polynucleotide comprising a regulatory element operatively linked to an open reading frame encoding an invertase enzyme and a second polynucleotide comprising a repressible regulatory element operatively linked to an open reading frame encoding a glucose oxidase enzyme wherein the repressible element inhibits transcription in response to hydrogen peroxide are provided. Cells and compositions comprising a system of the invention, as well as methods using the system of the invention, are also provided, as is artificial honey.

Storage-stable compositions for generating antimicrobial activity are described. The compositions comprise an enzyme that is able to convert a substrate to release hydrogen peroxide, and an unrefined natural substance, such as a honey, that includes a substrate for the enzyme. In certain embodiments, the enzyme is a purified enzyme. In other embodiments, the substrate lacks catalase activity, and the enzyme is additional to any enzyme activity able to convert the substrate to release hydrogen peroxide that may be present in the unrefined natural substance. The storage-stable compositions do not include sufficient free water to allow the enzyme to convert the substrate. Use of the compositions to treat microbial infections and wounds is described, as well as methods for their production.

A method for crystallizing aqueous carbohydrate-containing substances, comprising: purifying the aqueous substance containing carbohydrates; mixing said aqueous substance with a water-absorbing medium; distributing the above mixture in a layer on a high temperature resistant container; heating the mixture layer of the previous step in a microwave apparatus; cooling the mixture layer; re-heating and cooling the mixture layer until it reaches a humidity of 2 to 4%; spraying the crystallized mixture-layer, removing the water-absorbing medium from the crystals obtained; and recovering said crystals. A crystallized or granular product obtained by such a crystallization method.

A method for crystallizing aqueous carbohydrate-containing substances, comprising: purifying the aqueous substance containing carbohydrates; mixing said aqueous substance with a water-absorbing medium; distributing the above mixture in a layer on a high temperature resistant container; heating the mixture layer of the previous step in a microwave apparatus; cooling the mixture layer; re-heating and cooling the mixture layer until it reaches a humidity of 2 to 4%; spraying the crystallized mixture-layer, removing the water-absorbing medium from the crystals obtained; and recovering said crystals. A crystallized or granular product obtained by such a crystallization method.

A method is provided for producing a bee product infused with one or more target compounds. In one embodiment, the method includes constraining pollen collection by bees to a selection of plants and extracting a plant-derived material from bee hives. The method further includes measuring a content of the one or more target compounds of the cannabinoid-plant-derived material and packaging the plant-derived material based on the content of the one or more target compounds.

A method is provided for producing a bee product infused with one or more target compounds. In one embodiment, the method includes constraining pollen collection by bees to a selection of plants and extracting a plant-derived material from bee hives. The method further includes measuring a content of the one or more target compounds of the cannabinoid-plant-derived material and packaging the plant-derived material based on the content of the one or more target compounds.

The present disclosure provides a food composition for alleviating hangover comprising plant extracts, comprising 9 weight percent of persimmon extract solution, 9 weight percent of citrus peel extract solution, 9 weight percent of mugwort extract solution, 10 weight percent of goji berry extract solution, 9 weight percent of buckwheat extract solution, 9 weight percent of onion extract solution, 9 weight percent of arrowroot extract solution, 8 weight percent of soybean sprout extract solution, 8 weight percent of licorice extract solution, 4 weight percent of Astragalus extract solution, 4 weight percent of Schisandra extract solution, 4 weight percent of jujube extract solution, 4 weight percent of citron peel extract solution, and 4 weight percent of lemon peel extract solution.

The present disclosure provides a food composition for alleviating hangover comprising plant extracts, comprising 9 weight percent of persimmon extract solution, 9 weight percent of citrus peel extract solution, 9 weight percent of mugwort extract solution, 10 weight percent of goji berry extract solution, 9 weight percent of buckwheat extract solution, 9 weight percent of onion extract solution, 9 weight percent of arrowroot extract solution, 8 weight percent of soybean sprout extract solution, 8 weight percent of licorice extract solution, 4 weight percent of Astragalus extract solution, 4 weight percent of Schisandra extract solution, 4 weight percent of jujube extract solution, 4 weight percent of citron peel extract solution, and 4 weight percent of lemon peel extract solution.

The present disclosure provides a method for making jianbing, comprising: mixing, in parts by weight, 150 parts mung bean flour, 50 parts millet flour, 3 parts salt, 0.6 parts aroma-enhancing powder, 1.5 parts five-spice powder, and 300 parts water. First, combine the dry ingredients in a vessel and mix thoroughly. Add 180 parts of water, stirring to form a uniform batter. Gradually add the remaining 120 parts of water, stirring to obtain a smooth second batter. Seal the vessel and let the batter rest. Heat a jianbing pan to a predetermined temperature. Pour a measured amount of batter onto the pan, spreading it evenly. Sprinkle pre-made materials on the batter while cooking. Flip the jianbing to cook the other side and apply sauce to the top surface. Finally, roll the jianbing with crispy pre-made baocui into a reel or fold into a cake shape.